Complex, spicy, supple, New Zealand Syrah is attracting increasing attention on the international stage.
With bright flavours and elegant texture, the style of our Syrah is generally refined and elegant and crammed with plum and savoury black pepper flavours, and sometimes a hint of violets.
Hawke’s Bay styles are known for their complexity, elegant firm tannins and aromatic and spicy flavours: berry fruit, plums, violet and pepper. The region grows around 70% of the national Syrah plantings.
Waiheke Island Syrah has substantial body and richness, with bramble and peppery characters.
Martinborough and the Wairarapa produce a number of extremely noteworthy examples, which are refined and complex due to a longer ripening season in the cooler climate.
Warm-fermented in stainless steel, following extended maceration and maturation in French oak, New Zealand Syrah is sometimes blended with Viognier to soften the palate and boost the aromatics.
“In weight and level of ripeness, think of Crozes-Hermitage or Saint-Joseph rather than Cote-Rotie or Hermitage … fresh, firm and food-friendly.”Steve Tanzer, International Wine Cellar, USA